Chicken with peppers and tomato sauce

• For 4 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Chicken
  • Chicken breasts (boneless and skinless) : 4 pieces
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Paprika : 1/2 teaspoon
  • Olive oil : 2 tablespoons
• Peppers and Tomato Sauce
  • Red bell pepper (sliced) : 1 piece
  • Green bell pepper (sliced) : 1 piece
  • Onion (sliced) : 1 piece
  • Garlic cloves (minced) : 2 pieces
  • Canned diced tomatoes (14 oz) : 1 can
  • Tomato paste : 2 tablespoons
  • Dried oregano : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Olive oil : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• In a small bowl, mix together the salt, black pepper, and paprika. Season the chicken breasts with this mixture on both sides.
• Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until browned. Remove the chicken from the skillet and set aside.
• In the same skillet, add the sliced peppers, onion, and minced garlic. Cook for 5 minutes until the vegetables are slightly softened.
• Add the canned diced tomatoes, tomato paste, dried oregano, salt, and black pepper to the skillet. Stir well to combine.
• Return the chicken breasts to the skillet, nestling them into the tomato sauce and vegetables.
• Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the sauce is bubbly.
• Remove from the oven and let it rest for a few minutes before serving.

Tips

• You can use any color of bell peppers you prefer or a combination of different colors for a more vibrant dish.
• Serve this chicken with peppers and tomato sauce over cooked rice or with crusty bread to soak up the delicious sauce.

Information

• This recipe is gluten-free and dairy-free.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.